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Rice-Crust Quiche

  Cooked rice 2 1⁄2 Cup (40 tbs) (Warm)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Finely chopped fully cooked ham 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Hot pepper sauce 4 Drop (Several Drops Required)
  Eggs 3
  Milk 1⁄2 Cup (8 tbs)
  Paprika 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Onion powder 1⁄8 Teaspoon
  Chopped fresh parsley 1 Tablespoon

With the back of a spoon, press the rice into a greased 9-in.pie plate to form a crust.
Drizzle with butter.
Bake at 350° for 3 minutes; remove from the oven.
Combine ham, cheeses and hot pepper sauce; sprinkle over rice.
Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham mixture.
Sprinkle with parsley.
Bake at 350° for 30 minutes or until a knife inserted near the center comes out clean.
Let stand 5-10 minutes before cutting.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3125 Calories from Fat 1751

% Daily Value*

Total Fat 197 g302.6%

Saturated Fat 103.7 g518.4%

Trans Fat 0 g

Cholesterol 1330.9 mg443.6%

Sodium 1433.2 mg59.7%

Total Carbohydrates 141 g46.9%

Dietary Fiber 2.1 g8.6%

Sugars 9.2 g

Protein 186 g371.1%

Vitamin A 128.9% Vitamin C 36.2%

Calcium 201.6% Iron 79.3%

*Based on a 2000 Calorie diet

Rice-Crust Quiche Recipe